Sunday, December 5, 2010

Beef Burgundy in the Crock Pot

2-3 pounds beef roast or beef stew meat
6 slices bacon--no need to cook
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence (I didn't have them all so I used roughly 1/2t each of rosemary, basil, oregano, and cumin)
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine

In the bottom of your slow cooker, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 7-8 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with mashed potatoes and a ladle full of crock juices. Super yum!

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